Red Storm Cheese Terrine

Serve up a slice of the 1970s with this retro cheese terrine, made with Red Storm, our award-winning vintage Red Leicester, port-poached pears and roasted hazelnuts.

45 Mins

4 People

Ingredients

50g caster sugar
300g Red Storm cheese (grated)
200g full fat cream cheese
75g roasted chopped hazelnuts
Pinch of nutmeg
Pinch of cinnamon
4 ripe pears (peeled, halved and cores removed)
1 tbsp runny honey
50cl Port

METHOD

Mix port, sugar, nutmeg and cinnamon in a sauce pan, bring to boil and reduce slightly
Place pears in liquid and cook gently until pears are tender, approx. 15-20 minutes
Allow pears to cool, then drain well and completely cool
Return liquid to heat and reduce until syrupy consistency
Beat cream cheese, honey and cinnamon in mixing bowl. Add Red Storm and mix thoroughly
Line a terrine tin with cling film allowing enough overlap to cover when filled
Press half the mixture into tin and press down well, ensuring a smooth surface and all corners filled
Arrange pear halves over cheese and press down gently
Place rest of mixture on top making sure pears are completely covered and surface is smooth
Wrap with cling film and chill in fridge overnight
Turn out onto a long flat plate and cover with chopped hazelnuts
Decorate with fresh fig halves or black grapes
Serve in slices with port syrup drizzled over

Recipes

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Elevate mealtimes, picnics and parties with our exclusive recipes, crafted by our chefs to celebrate the award-winning flavours of your favourite Snowdonia cheeses, chutneys and cheese bakes.

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